Lv6
2998 积分 2023-09-05 加入
Identification and Characterization of Volatile Organic Compounds Based on GC-IMS Technology in Different Organs of Lilium brownii var. viridulum and After Bud-Removal and Non-Bud-Removal Treatments
14天前
已完结
Exploration and characterization of flavor compounds in Chinese whiskies: Qingke whisky and Mongolian oak barrel aging via GC × GC and multivariate analysis
15天前
已完结
Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation
21天前
已完结
http://www.ijalel.org/pdf/587.pdf
1个月前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
1个月前
已完结
Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments
2个月前
已完结
The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle
2个月前
已完结
Combined treatment of lactic acid-ultrasound-papain on yak meat and its tenderization mechanism
2个月前
已完结
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